INGREDIENTS

INSTRUCTIONS

DECORATION
Line a 5 cup charlotte mold or souffle dish with double thickness of foil.
Place chocolate, broken into pieces, and sugar into bowl of food processor
fitted with steel blade -- turn on/off 4 times to get mixture started, then
let machine run until chocolate is finely chopped. With machine running,
add boiling water through feed tube. Let machine run until mixture is
thoroughly mixed and chocolate is melted. Add butter and process to combine
until butter is blended completely into chocolate. Add eggs and cognac/rum.
Let machine run 10 seconds.
Pour mixture into prepared mold; bake at 350 degrees 45-60 minutes until a
thick crust has formed on top. The mixture will recede as it cools. Let
cool. Wrap airtight and refrigerate. Will keep up to 2 weeks and may also
be frozen.
To serve: Peel off foil (mixture will look sticky and irregular). Whip
cream until thick with electric mixcr, sweeten and flavor.  Fill pastry bag
fitted with a medium size star tube; cover mold, bottom side down,
completely with rosettes so no chocolate shows. Chill until served. Cut in
small slices. Makes 8-12 servings.
ARKANSAS TODAY, CHANNEL 11, KTHV
12/05/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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